Alas summer has again come to an end, taking with it some of our favourite hot weather produce. But should you still be endowed with an oversupply of summer favourite the tomato, we’d suggest you embrace the ‘waste not, want not’ mentality and put that produce to use.

Tomatoes are one of the easiest edibles to preserve, and nobody knows that better than pickling gurus Cornersmith. The Sydney cafe offers a bevy of different tomato-based preserving courses to put your oversupply of tomatoes to good use. Their most popular would have to be their sell-out Tomato Day; held at the Annandale picklery, where co-founder Alex Elliott-Howery reveals how to make trio of tomato-based kitchen staples passata, canned tomatoes and additive-free ketchup. Those attending can also expect to learn about eating seasonally, food safety, jar sterilisation and heat processing.

For those without the time or the inclination to attend a workshop, Cornersmith now also boasts an online version. At $75, the web-based lesson is a fraction of the cost of the $250 in-store offering, but shares the same recipes and fundamentals of the original.

No matter where or how you learn about preserving tomatoes, its a worthy skill to invest in says Elliott-Howery. “It was making passata and canned tomatoes that me fall in love with the craft of preserving,” she explains. “Me and a friend went to the markets and bought 100kg of tomatoes to preserve in a hot little apartment in the middle of summer with lots of little kids running around. It was mental, but so much fun. Thankfully, all our recipes and processes have come so far since then and this course is kind of 10 year’s worth of tried and tested tomato day recipes into one nice neat package!”

Hungry for more ideas for those lingering leftover tomatoes? We’ve got a slew of delicious. recipes based around the summer produce here.